Fresh Pineapple with Berry Sauce

Fresh berries make a marvelous sauce, but when they are
puréed, as in this recipe, frozen can be substituted. This
light, refreshing dessert is the perfect finale to a heavy meal or
a barbecue.

Berry Sauce

1 10-ounce package frozen raspberries, thawed, or 1 pint
fresh

1 10-ounce package frozen strawberries thawed, or 1 pint
fresh

1/2 cup sugar, or more to taste

1-2 tablespoons kirsch

Pineapple

1/2 large pineapple

Fresh mint for garnish (optional)

To make the berry sauce:

purée the berries along with their juice in a food mill,
a food processor or a blender. If using a processor or blender,
strain the sauce to remove the seeds.

Stir the sugar and the kirsch into the purée.

The sauce keeps well refrigerate, stored in a covered
container, for 2 to 3 days. It can be frozen for up to 3
months

To prepare the pineapple:

Cut the pineapple into very thin slices. Spoon some of the
sauce onto each of 4 dessert plates. Overlap one-quarter of the
pineapple slices on each plate. Garnish each with a sprig of fresh
mint, if desired, and serve.